There is nothing more comforting than a big bowl of seafood chowder. There are a lot of fantastic recipes out there for AIP chowder, and I highly recommend you check them out too. This was simply my version, based on what goodies I found in my kitchen. I tend to prefer a not so thick chowder, but you might. If you would like to make this a little more thick, I recommend reserving some of the cooked potatoes and blend them separately, then add them back to the chowder.
- 4 tablespoons lard
- 2 tablespoons extra virgin olive oil
- 2 shallots, sliced
- 1 large carrot, diced
- 3 celery stalks, chopped
- 4 oz mushrooms, sliced
- 1/2 cup white wine*
- 1 medium white sweet potato, diced
- 2 cubs bone broth
- 1 can coconut milk
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoons dried basil
- 1/2 teaspoon sea salt
- 1 tablespoon cassava flour + 1 tablespoon of water, whisked together
- 1.5 mixed raw seafood, I used 1 lb of shrimp and 8oz of mussel meat
*use bone broth instead of white wine for Whole30 compliance.
- In a large stock pot, heat oil and lard over medium heat.
- Once oil is warm, add shallots and cook for 2 minutes.
- Add carrots, celery, and mushrooms and cook for another 4 minutes.
- Pour in white wine, and let cook for about 3 minutes, until it starts to reduce.
- Now add sweet potatoes, bone broth, coconut milk, and herbs to pot. Allow to simmer for 20 minutes to allow flavors come together and potatoes to cook.
- Whisk in cassava flour/water mix.
- Add seafood to pot and cook for about 10-15 minutes, or until it is cooked.
- Serve and enjoy.